Teriyaki Chicken Kebobs

A hawaiian twist on a stick.

boneless, skinless chicken breast, cut into 1 to 1 1/2 -iinch chunks	2 pound
kebob stick skewers	8
fresh pineapple, cleaned and cut into 1/2- 10 inch chunks	1
medium sweet onions, cut into eighths	3
fresh green peppers, cut into eighths	2
fresh red peppers, cut into eighths	2
pineapple juice	1 cup
lite teryaki sauce or lite soy sauce (Either one; LaChoy makes both)	1 cup
ground ginger	1/2 tsp.
garlic powder	1/2 tsp.
cornstarch (optional)	2 tbsp.

Marinate cut-up chicken pieces at least 2 to 3 hours before serving. (Chicken can also be marinated a day or two in advance.) Preheat oven to 350 degrees. Place chicken pieces, pineapple, onion and peppers on skewers. Pour marinade over chicken kebobs and cook in any manner you desire for 15 to 20 minutes or until fully done.
After cooking, if desired, drain marinade into medium saucepan. Add 2 to 3 Tablespoons cornstarch and cook over medium-low heat, stirring constantly until smooth and creamy.
If desired, serve chicken kebobs on a bed of seasoned rice. Pour 2 Tablespoons of marinade sauce over each kebob and rice, if desired. Remaining sauce can be served in a side dish for dipping chicken.
Nutrition Information: Serves: 8; Calories: 206;Total fat: 2 grams